CocoNoodle Thai Chicken Soup V2

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 189.1
  • Total Fat: 5.9 g
  • Cholesterol: 30.0 mg
  • Sodium: 328.9 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.1 g

View full nutritional breakdown of CocoNoodle Thai Chicken Soup V2 calories by ingredient
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Number of Servings: 10


    1 medium yellow onion
    1 pound chicken breast
    2 cloves garlic
    1 quart chicken broth low sodium
    one 3-inch piece fresh ginger, peeled/thinly sliced (able 4-5 tsps?)
    6 oz Hokan Rice Sticks (Rice Vermicelli noodles)
    2 tablespoons vegetable oil
    one 13-ounce can coconut milk, lite
    1/2 pound snow peas
    4 limes, juiced
    one 8-ounce can baby corn
    1 bunch scallions (about 5)
    1 cup fresh cilantro leaves
    .5 tsp Sea Salt (more or less to your taste)


About 10 servings
1 - Dice the onion, mince the garlic and finely chop the ginger. Set aside.

2 - Chop snow peas, baby corn and scallions into 1/2 inch pieces and set aside.

3 - Cut chicken into 1-inch cubes and set aside.

4 - In a very large stockpot, heat the vegetable oil over medium-low heat. Add onion and saute until translucent (about 3 to 5 minutes), stirring occasionally. Add garlic and ginger and continue to cook for 5 additional minutes.

5 - Raise heat to medium-high temperature and add chicken and cook, stirring occasionally, for 8 minutes, or until chicken is cooked through. Add snow peas and baby corn and stir.

6 - Pour chicken broth into pot and bring to a boil.

7 - Add noodles and boil for 3 minutes. Lower to medium-low heat, cover, and allow to simmer for 10 minutes.

8 - While soup is cooking, rinse and roughly chop the cilantro leaves.

9 - Uncover and stir in cilantro leaves, scallions, coconut milk, lime juice, and salt. Simmer for 5 minutes. Adjust seasonings to taste and serve.

Note: You may wish to substitute 1-2 cups of water instead of chicken broth to reduce the sodium and/or use less noodles. You may also wish to throw in a good handful (about a cup) of baby spinach at end of step 5 for color/potassium.

Taste and add a dash of sea salt if necessary (this is not a low sodium dish to start). I also put some ground multiple color peppercorns on top for a little color and to punch up the flavors some.

Number of Servings: 10

Recipe submitted by SparkPeople user RAD062010.

TAGS:  Poultry | Soup | Poultry Soup |

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